O Pudim Flan é a sobremesa que nunca falha, um clássico amado por todos que combina a simplicidade dos ingredientes com uma textura incrivelmente suave e um sabor delicado a baunilha. Cozido lentamente em banho-maria, este pudim ganha a sua icónica textura cremosa, coroada por uma generosa camada de caramelo líquido que o torna simplesmente irresistível. É a escolha perfeita para terminar qualquer refeição em beleza.

Ingredientes

  • 4 Ovos
  • 1 Vagem de Baunilha
  • 350 ml de Leite
  • 5 c.s. de Açúcar Branco
  • Caramelo Líquido

Preparação

  1. Numa panela coloque o leite e a vagem de baunilha. deixe aquecer (não ferver).
  2. Numa taça bata os ovos e o açúcar com uma vara de arames.
  3. Junte o leite aos ovos, mexa e coloque a mistura numa forma com caramelo.
  4. Coloque a cozer em forno pré-aquecido (180ºC) em banho-maria, durante 60 min.
  5. Deixe arrefecer completamente antes de desenformar.

For a taste of pure, simple comfort, here is the recipe, freshly translated for you.

Flan Pudding

Flan is a beloved dessert across the world, and this Portuguese version, often called Pudim Flan or Pudim de Ovos, is a masterpiece of simplicity and texture. Unlike richer, egg-yolk-heavy versions, this recipe uses whole eggs to create a lighter, yet incredibly smooth and creamy custard. It is a dessert that represents comfort and tradition in Portuguese homes, celebrated for its delicate flavour and velvety consistency.

The secret to its perfect texture is the banho-maria (bain-marie or water bath) cooking method. This gentle, slow cooking in the oven ensures the custard sets evenly without becoming rubbery or curdled, resulting in a silky-smooth finish. The real vanilla pod infuses the milk with a genuine, aromatic flavour that is far superior to artificial extracts.

While this recipe is beautifully simple, variations abound in Portugal. Some recipes include a splash of Port wine in the custard for a uniquely Portuguese flavour, while others might use condensed milk for a richer, denser result. Regardless of the variation, the essential elements remain: a creamy custard and a rich caramel sauce, making it a timeless dessert perfect for any occasion.

Ingredients

  • 4 Eggs
  • 1 Vanilla Pod
  • 350 ml Milk
  • 5 tbsp White Sugar
  • Liquid Caramel

Preparation

  1. In a saucepan, place the milk and the vanilla pod (split lengthwise to release the seeds). Heat gently but do not allow it to boil.
  2. In a bowl, whisk the eggs and sugar together with a wire whisk until just combined.
  3. Gradually pour the warm milk into the egg mixture, stirring constantly. Strain the mixture to remove the vanilla pod and any chalazae from the eggs.
  4. Pour the custard into a mould lined with liquid caramel.
  5. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) in a bain-marie (water bath) for approximately 60 minutes, or until the custard is set but still has a slight wobble in the centre.
  6. Allow to cool completely before turning out onto a serving plate.